My favourite pregan ice cream was Ben & Jerry's Dublin Mudslide - Irish cream ice cream, chocolate chocolate chip cookie* pieces, and coffee fudge ripple. I'm pretty sure it was the last non-vegan thing I ate intentionally while I lived in the US**.
One of the things I put on my 40 before 40 list was to veganise the Dublin Mudslide. It doesn't seem like something that would be terribly difficult when you think of it as just veganising some ice cream. But when you consider the various components, having to veganise those, and the amount of time it would take to make them regardless of their animal content, it's a goddamn project. For the vegan version, not only do you have to figure out a way to make the ice cream, cookies, and fudge swirl vegan, you have to make your own Bailey's Irish cream!
I got a bug up my butt today and decided to just do it.
I started by making some Irish cream liqueur - I used the recipe in Quick and Easy Vegan Celebrations. I then made the cookies - I used the soft baked chocolate chip cookie recipe in The Vegan Cookie Connoisseur but switched out 1/4 c of the flour for 1/4 c cocoa powder. I used my modified V'con ice cream base for the ice cream, adding 1/4 c of the homemade Bailey's to a vanilla recipe. I used this recipe for the fudge ripple with some instant espresso added for the coffee element - my original attempt ended in chocolate syrup, so it was the wrong consistency.***
The final product was good, but it wasn't Dublin Mudslide. *sadface* I'll probably make this again, but I'd make the following changes:
- Use the homemade Bailey's instead of rather than in addition to the soy milk (so the full soy cream and 1/2 c Bailey's), and add a bit of coffee flavour to the ice cream itself.
- Leave the chocolate chips out of the cookies (I honestly don't remember chocolate chips in the cookies in the original).
- More coffee flavour and more sweetness in the fudge ripple.
*The description I read said chocolate chocolate chip, but as I mentioned in my post, I don't remember the chocolate chips.
**I had a hard time adjusting to life in the UK as a vegan, so I went back to ovo-veg for a couple of weeks until I found my footing.
***My 2nd attempt almost failed too. The original recipe calls for maple syrup, which I probably wouldn't have used even if I had it. I tried to use light corn syrup, but to my great surprise, it wasn't sweet enough, so I added in some golden syrup. Next time, I'd go with all golden syrup, or maybe agave.